Then add warm water as much as the thin paste, stir well, put it in a cloth bag, and squeeze out the juice hard.
Then add boiling water to the bean dregs, stir well and then squeeze, so that the bean dregs will not touch their hands continuously.
When the soybean milk has been squeezed out, skim off the foam, put the pulp juice into a pot and boil it with high fire, pour it into a jar, add gypsum juice, and stir it with a wooden stick while adding it.
After stirring for about 15~20 revolutions, drop a little water. If it is mixed with the slurry, it means that the gypsum juice is not enough, and some gypsum juice must be added before mixing.
If the dripping water is not mixed with the pulp, you can buy it directly from the market if it is troublesome.
(2) Cut the tofu into small pieces, wrap the tofu pieces with white cloth, and put the wrapped tofu pieces on the board, neatly packed.
Press it with a wooden board and a heavy object all night, and the water in the tofu has been almost drained. Take it out and open it.
It can be seen that tofu is pressed firmly, and the texture of stinky tofu will be very delicate.
(3) preparation method of brine brine can be prepared according to the characteristics of each region. The relatively simple preparation method is as follows:
Fermented with brine, it becomes brine and put it in a jar.
(4) Soak the tofu in salt water, seal the jar and take it out in a few days (the longer the soaking time, the better the taste).
The white tofu has dried up.
(If you can't wait, it will take 3~5 hours in spring and autumn, about 2 hours in summer and 6~ 10 hour in winter. )
Take it out after soaking, wash it with cold boiling water, drain the water, and then pour all the tea oil into the pot to burn red.
Add tofu, fry on low heat for about 5 minutes, and put it in the tofu hole.
Tofu is made by soaking soybeans in water, washing them with clear water, adding 20-25 kilograms of clear water, grinding them into a thin paste with a stone mill,
Then add warm water as much as the thin paste, stir well, put it in a cloth bag, and squeeze out the juice hard.
Add boiling water to the bean dregs, stir well, and then squeeze to make the bean dregs touch hands discontinuously. When the soybean milk has been squeezed, skim off the foam.
Boil the pulp juice in a pot with strong fire, pour it into a jar, add gypsum juice, and stir with a wooden stick while adding it.
After stirring for about 15~20 revolutions, drop a little water. If it is mixed with the slurry, it means that the gypsum juice is not enough, and some gypsum juice must be added before mixing.
If the dripping water is not mixed with the pulp, it will turn into tofu brain in about 20 minutes.
Scoop the bean curd into a wooden box, cover it with wooden boards, press on heavy stones, and press off the water, and it becomes bean curd.
To make stinky tofu, if tofu is special, it will be harder than tofu we usually eat, but softer than dried tofu.
Second step
Fermentation will put the prepared tofu on the shelf piece by piece. The wooden shelf can put more than ten layers of tofu, and the middle can be ventilated, coated with salt and sprinkled with mold (the strain is dissolved in water and dipped in tofu with your fingers).
Put it in a ventilated place without direct sunlight for two to three days. In summer, the indoor temperature can be around 32 degrees, and tofu will grow an inch long white hair, which is mold.
After fermentation, put the soap alum into a bucket, pour boiling water and stir with a stick, soak it in tofu for about 2 hours, take out the tofu and let it cool.
Then soak tofu in salt water, which takes about 3~5h in spring and autumn, 2h in summer and 6h ~ 10h in winter.
Take it out after soaking, wash it with cold water and drain it.
4, according to the taste and characteristics of different regions, and then processing.